PIT BARBEQUE POUTINE

By ldelmas

Ingredients

• Ingredients:
• 6 large russet potatoes, washed and cut lengthwise into wedges (about 6 per potato)
• 1 Tbsp dry rub spice mix (your own or from my Texas Dry Rub Pork)
• 1/4 cup grated Parmesan
• 1/3 cup oil
• 2 tsp salt
• 1 tsp pepper
• 1/4 cup oil
• 1 Spanish onion, sliced
• 1 lb barbecue beef brisket, sliced
• 1 cup barbecue sauce
• 1 cup beef gravy
• 1/2 cup fresh mozzarella, diced about 1/2" square
• 1/2 lb Monterey Jack cheese, shredded
• 1/4 cup scallions, chopped

Details

Adapted from qvc.com

Preparation

Step 1

Preparation:

Preheat the oven to 400°F.


Grease a large skillet, preferably cast iron, with nonstick cooking spray.


Put the potato wedges, dry rub, Parmesan, oil, salt, and pepper in a mixing bowl and toss to coat. Pile the potatoes in the skillet and bake for about 30 minutes, until lightly browned and cooked through, carefully stirring once or twice without breaking the potatoes.


In a medium-size sauce pot, heat the oil over medium-high heat. Add the onions and sauté, stirring until caramelized. Pour in the barbecue sauce and beef gravy, stirring until mixed and heated through. Place in the beef slices and stir occasionally while heating (the beef will break up and resemble pulled pork).


When the potatoes are ready, remove the skillet from the oven. Using a slotted spoon, remove the beef and onion mixture from the sauce pot and top it over the potatoes. Spoon about 1/2 of the sauce over the topped potatoes, followed by the diced mozzarella, Monterey Jack, and scallions.


Place the skillet back in the oven and bake for about 10 minutes until the cheese melts and the poutine is hot. Serve immediately with the remaining sauce on the side for dipping.